Life

Fruit-and-Flower Salad

Edible flowers are an irresistible way to turn fresh salads into party food. Purchase prepicked, certified edible flowers at well-stocked supermarkets. Serve with toasted cheese squares and chilled lemon tea.

Edible flowers are an irresistible way to turn fresh salads into party food. Purchase prepicked, certified edible flowers at well-stocked supermarkets. Serve with toasted cheese squares and chilled lemon tea.

Servings
SERVING

Ingredients

  • 1/2 cantaloupe, cut into cubes
  • 1 cup fresh pineapple cubes
  • 1/2 pint fresh raspberries
  • 1/2 pint fresh blackberries
  • 1 banana, peeled and thinly sliced
  • 1 cup seedless green grapes
  • 1 mango, peeled and cubed
  • 4 oz. part-skim Swiss-style cheese, diced
  • 2 Tbs. rose water, or more to taste
  • 1 cup plain nonfat yogurt
  • 4 Tbs. mango chutney, or to taste
  • 1/2 cup sliced almonds, toasted
  • About 1 cup edible flowers

Preparation

  1. Combine fruits and cheese in bowl. Sprinkle with rose water; toss. Blend yogurt and chutney, and pour over salad; toss, if desired. To serve, spoon portions onto individual plates, and garnish with almonds and flowers.

Nutrition Information

  • Serving Size Serves 6
  • Calories 250
  • Carbohydrate Content 37 g
  • Cholesterol Content 10 mg
  • Fat Content 7 g
  • Fiber Content 6 g
  • Protein Content 12 g
  • Saturated Fat Content 2 g
  • Sodium Content 135 mg
  • Sugar Content 28 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g